Patricia Kyritsi Howell: Greek Kitchen Herbalism

About this episode

Patricia Kyritsi Howell discusses the integration of herbs in Greek cuisine and culture, focusing on oregano and its significance in both Greek and Appalachian traditions.

In this episode of HerbMentor Radio, we continue our journey through National Geographic Herbal with Chapter Two: Kitchen Herbalism. To guide us into this aromatic world, we are joined by Appalachian herbalist Patricia Kyritsi Howell, director of the BotanoLogos School of Herbal Studies and co-owner of Wild Crete Travel. Patricia brings a beautiful perspective shaped by both the mountains of Southern Appalachia and the herbal food traditions of Crete, Greece. Together, we explore what it means to live in a culture where herbs are woven directly into daily meals. Patricia takes us on a sensory journey to Crete, where oregano, thyme, and rosemary grow wild across the hillsides and nearly every home carries its own living herbal traditions. We also explore the tradition of horta, the gathering of wild greens that become the centerpiece of family meals, simply dressed with olive oil and lemon. Throughout the episode, we return to our anchor herb: oregano. In Greece, oregano is not simply a dried spice in a jar, it is a vibrant wild plant deeply woven into food, medicine, and cultural identity. The conversation then bridges back to Appalachia through another shared plant tradition…

People in this episode

Guest: Patricia Kyritsi Howell

Topics covered

• Greek kitchen herbalism
• kitchen herbalism
• Mediterranean foodways
• cultural traditions of herbs
• wild greens
• Appalachian herbalism

Keywords

• herbalism
• Greek cuisine
• oregano
• wild greens
• Mediterranean herbs
• Appalachian traditions
• cultural identity

Mentioned in this episode

Organizations: BotanoLogos School of Herbal Studies, Wild Crete Travel

Products: oregano, thyme, rosemary, sumac

Places: Crete, Greece, Southern Appalachia

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